|Salt||1 1⁄2 Teaspoon|
|Flour||1⁄2 Cup (8 tbs)|
|Bread slices||1 , cut into one-quarter-inch cubes|
|Butter||1⁄2 Cup (8 tbs)|
|Dry bread crumbs||1⁄4 Cup (4 tbs)|
|Parsley||1⁄4 Cup (4 tbs), chopped|
Scrub the potatoes and place them in a saucepan.
Cover with water and boil, uncovered, in their jackets until tender, about thirty minutes.
Chill the potatoes well for twelve hours or longer.
Peel and rice.
Add the eggs, salt and flour to the potatoes and beat with a fork until fluffy.
Roll into one-inch balls, placing a bread cube, which has been sauteed in two tablespoons of butter, in the middle of each.
Roll the balls in flour.
Drop the balls into two quarts of salted boiling water a few at a time.
Boil gently for four minutes after they rise to the surface, about eight minutes in all.
Remove from the pot with a slotted spoon and drain on paper toweling.
Pile into a serving dish.
Melt the half cup of butter, stir in the bread crumbs and parsley and pour over the dumplings.